Corn Tortillas, the Perfect

Title:
Corn Tortillas, the Perfect

Yield:
6 Servings

Categories:
Breads:
qui,
Mexican
& s,
Pancakes




Ingredients:





 1 1/2 c  Water; to 2 cups


     3 c  Corn flour; also called


          -"masa harina" -or 1 pound *






 * Note: Corn flour, or masa harina, is finely ground cornmeal. So if you


 can't find the corn flour, then buy cornmeal and process it in a spice


 grinder, blender, or food grinder until finely ground.


 


 Yield: 18 tortillas (a generous 3 per person), 5 inches in diameter


 


 Put the corn flour in a large bowl. Add 1 1/2 cups water and mix well; form


 into a large ball. The resulting dough should be smooth and feel like an


 earlobe. If it is cracking or crumbly, it is too dry; add the remaining


 water and knead well. It if sticks to your hand, it is too wet add a bit


 more flour until it is soft and smooth. When it is ready, store it in a


 large plastic bag to keep it from drying out as you proceed.


 


 Pinch a small portion of the dough into a ball 1 1/2 inches in diameter.


 Press it flat, preferably in a tortilla press. Heat the tortilla in


 cast-iron or nonstick frying pan or griddle over medium heat. Cook until it


 the bottom is flecked with light brown spots. Turn the tortilla over. It is


 fully cooked when it puffs up, full of steam, into what looks like a


 miniature pillow. If it bubbles anywhere but around the edges, the pan is


 too hot.


 


 >From: Ellen C 


 


 Per serving: 211 Calories; 2g Fat (9% calories from fat); 4g Protein; 45g


 Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 3 Starch/Bread


 


 Recipe by: Lowfat Mexican Cooking, Patrick Earvolino


 


 Posted to Digest eat-lf.v097.n001 by "Ellen C." 
on Jan


 1, 1998